Categories: Foods

Paneer Biryani (Simple Recipe) » Dassana’s Veg Recipes


Paneer biryani is a mildly spiced and delicately flavored dum cooked, conventional biryani recipe. Merely moreish and flavorful paneer biryani that pairs fantastically with any raita. A dum cooked biryani takes time to make however the outcomes are at all times superior. You may make this tasty biryani on a stove-top or within the oven.

What’s Paneer Biryani

A standard Paneer Biryani recipe is a sluggish cooked layered casserole of paneer cubes in a curd (yogurt) primarily based gravy, fried onions and par-cooked rice flavored with spices, saffron or rose water.

Any historically made biryani could have separate layers of the gravy and rice, using the dum methodology of cooking. The rice and gravy layers are sluggish cooked and steamed in a tightly sealed pan or pot, the place the steam is unable to flee.

You’ll discover many variations of creating paneer biryani that aren’t solely made in a pan but additionally in a stress cooker and within the Immediate Pot.

Why This Recipe Works

This paneer biryani recipe could be very distinctive and completely different as there isn’t any preparation of any gravy. Right here I simply marinate the paneer cubes, layer the marinated paneer with cooked rice in a pan. Later prepare dinner every thing collectively. Simple, proper?

There is no such thing as a completely no must make any gravy with the paneer. Bonus, the paneer cubes don’t change into dense or onerous since we’re not cooking them twice – like frying or cooking within the gravy and including to the rice whereas layering.

Sure, simple in a means, however there may be some prep work like frying onions (which is often known as birista) and cooking rice.

After these two steps, making this paneer biryani is a breeze. You want to make the layers in a pot or pan and prepare dinner the biryani on stovetop or within the oven.

After I had posted this paneer biryani recipe, it was first of its variety in on the net (now I have no idea). As often a paneer biryani is made by first frying the paneer after which cooking it additional with gravy or rice.

This paneer biryani has delicate, delicate aroma and flavors of the spices. It isn’t spicy or pungent.

Love paneer with rice? Get these recipes of Paneer Pulao and Paneer Fried Rice – which have distinct taste profiles and are made with completely different cooking strategies.

Step-by-Step Information

How you can make Paneer Biryani

Soaking Rice

1. Rinse basmati rice very properly in operating contemporary water till the starch clears from the water. The water must be clear and never cloudy or opaque. Soak the rice grains in water for 30 minutes.

Frying Onions

2. When the rice is soaking, prep the substances for the paneer biryani. Thinly slice 2 medium-sized onions. You will have about ¾ to 1 cup of sliced onions.

Warmth four tablespoons oil or ghee in a small frying pan and add the sliced onions.

three. Stir and start to fry the onions till they flip golden. Add one or two pinches of salt for fast browning of the onions. Stir usually for uniform browning and fry on a low warmth.

four. Within the under photograph, the onions have begun to get golden.

5. When the onions are golden and caramelized, take away them with a slotted spoon. Place the fried onions on kitchen paper towels and put aside. These crispy golden fried onions are often known as Birista.

Set the oil or ghee through which we fried the onions apart. We will likely be utilizing this oil or ghee whereas layering the paneer biryani.

Infusing Saffron with Milk

6. Heat ¼ cup milk on stovetop or within the microwave. Add 16 to 18 saffron strands to the milk. Stir and put aside.

Making Paneer Marinade

7. Whisk ½ cup of complete milk curd (yogurt) in a mixing bowl till easy. Don’t use bitter curd as that may make your paneer biryani style bitter.

eight. Add the next herbs and blend properly.

  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon chopped inexperienced chilies
  • 1 tablespoon chopped coriander leaves
  • ½ tablespoon chopped mint leaves

9.  Add within the following listed spices and blend once more:

  • ¼ teaspoon of turmeric powder (floor turmeric)
  • ¼ teaspoon caraway seeds (generally known as shahjeera in Hindi)
  • ¼ teaspoon crimson chili powder or cayenne pepper
  • ¼ teaspoon of garam masala powder (sub ½ teaspoon curry powder as a substitute)
  • ½ teaspoon coriander powder (floor coriander)
  • 1 teaspoon lemon juice
  • salt as wanted

10. Add half of the fried onions and the entire paneer cubes (200 to 250 grams).

11. Combine gently. Cowl and hold the marinated paneer apart for 30 minutes at room temperature. For those who plan to marinate for an extended time, hold the paneer bowl coated in your fridge.

Cooking Basmati Rice

12. Within the under photograph you see the soaked and drained basmati rice after 30 minutes. Do drain all of the water from the rice very properly and put aside.

13. Deliver four cups water to a rolling boil in a pot.

14. Add the entire spices listed under:

  • 1 inch cinnamon
  • 1 medium-sized or 2 small tej patta
  • 2 to three cloves
  • 2 to three inexperienced cardamoms
  • ¼ teaspoon caraway seeds (shahjeera)

15. Add 1 teaspoon salt.

16. Now add the soaked rice.

17. Don’t stir and you will notice the temperature drops a bit after including rice. Don’t cowl the pan whereas cooking rice.

18. Hold the flame to excessive and prepare dinner the rice with out reducing the warmth.

19. Boil the rice grains till they’re 75% or ¾ cooked. They need to have a chew if you eat them.

20. Drain the cooked rice in a colander. You possibly can rinse the rice grains gently to take away starch if any and to cease the grains from cooking. Cowl with a lid and set the cooked basmati rice apart.

21. That is the marinated paneer after 30 minutes.

Assembling and Layering

22. Add the identical oil through which we fried the onions to a thick bottomed pan or pot. If cooking the biryani in an oven, add the oil to an oven secure glass bowl or pan.

23. Add the marinated paneer and layer neatly.

24. Make a rice layer now. Add all of the rice. I’ve simply made two layers. If you would like you can also make four layers every of the marinated paneer and cooked rice.

25. Add the remaining fried onions.

26. Now add 1 tablespoon of chopped coriander leaves (cilantro) and ½ tablespoon mint leaves.

27. Sprinkle the saffron infused milk throughout. Place the saffron strands as properly on the rice.

28. Dot with 1 to 2 tablespoons of ghee. You possibly can add 1 tablespoon of rose water or kewra water at this step.

Dum Cooking Paneer Biryani

29. Cowl with an aluminium foil or with a moist cotton kitchen serviette.

30. Place the lid tightly on the pan and place it on a tawa or skillet.

31. For the primary 5 minutes dum prepare dinner the paneer biryani on a medium warmth. Later scale back the warmth and prepare dinner the paneer biryani on dum for 12 to 15 minutes.

You possibly can prepare dinner the biryani in a preheated oven for 20 to 25 minutes at 180 levels Celsius (350 levels Fahrenheit).

32. Right here’s the paneer biryani after being dum cooked for 20 minutes. Examine the underside with a spoon and there must be no liquids. For those who discover the underside of pan watery or with any gravy or liquid, dum prepare dinner for five to 10 minutes extra.

Serving Options

Get pleasure from paneer biryani sizzling or heat with raita like an onion-tomato raita or cucumber raita or boondi raita. You possibly can serve with sliced onion-lime salad or onion-tomato-cucumber salad.

Pairing it with curries like mirchi ka salan and bagara baingan tastes superior. Even a easy plain yogurt tastes good with paneer biryani.

Storage

Place any leftovers in any sealed field or container and refrigerate for 1 to 2 days. Reheat by warming within the oven at 90 levels Celsius (195 levels Fahrenheit) or by steaming within the Immediate pot for five minutes.

Suggestions

Skilled Suggestions

Ingredient Variations

  • Rice: For any biryani recipe I often choose aged basmati rice because the grains change into fluffy, tender and non-sticky when cooked. Parboiled basmati rice (sella basmati rice) is one other rice selection I wish to make biryani with. You may make paneer biryani with any lengthy grained number of non-sticky rice.
  • Including veggies: You possibly can add some steamed peas and steamed veggies like carrots, cauliflower, potatoes to the paneer biryani recipe. However you’ll have to improve the curd and different spices accordingly to accommodate the veggies.
  • Vegan choice: For a vegan model of paneer biryani, use tofu, oil and a dairy free yogurt & milk like cashew or almond milk/yogurt. Keep away from soy or peanut yogurt because it offers an after style.
  • Nuts and dried fruits: Fried cashews and raisins could be added on prime of the rice layers.
  • Entire spices: I like to recommend including all of the spices and herbs in the identical proportion as listed on this paneer biryani recipe. A solely suggestion I provide which is able to alter the flavour barely will likely be to switch caraway seeds (shah jeera) with cumin seeds.

Cooking Notes

  • Cooking rice: Don’t prepare dinner the rice grains utterly. They need to be barely underdone. Absolutely cooked rice grains will find yourself with a mushy biryani for the reason that rice grains prepare dinner additional throughout the dum cooking course of.
  • Paneer: Use selfmade paneer for finest style and texture. For frozen paneer, thaw them in heat or sizzling water for some minutes.
  • Marinating time: I at all times marinate the paneer for 30 minutes at room temperature. Generally if I’ve extra time, I marinate the paneer cubes in a single day within the fridge.
  • Making birista: The birista or fried onions could be made a day earlier than and saved in an air tight container. You can even make an enormous batch of fried onions that turn out to be useful whereas making biryani. Freeze them for an extended storage.

Extra Flavorful Rice Recipes To Strive!

For those who made this recipe, please be sure you price it within the recipe card under. For those who’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my electronic mail e-newsletter. You can even comply with me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

Paneer biryani is a mildly spiced and delicately flavored dum cooked, conventional biryani recipe. It pairs fantastically with any raita and even with easy plain curd (yogurt).

Prep Time 45 minutes

Prepare dinner Time 20 minutes

Whole Time 1 hr 5 minutes



Servings three

For birista or fried onions

Cooking rice

  • Rinse basmati rice very properly in water until the starch clears from the water. The water must be clear and never cloudy or opaque.

  • Then soak the rice in water for 30 minutes. Later drain the rice properly and hold apart.

  • Deliver four cups water to a rolling boil in a pot.

  • Add complete spices – cinnamon, tej patta, cloves , inexperienced cardamoms, caraway seeds. Additionally add salt.

  • Now add the soaked rice. Don’t stir the rice.

  • Hold the flame to excessive and prepare dinner the rice with out reducing the temperature.

  • The rice grains need to be cooked until 75% or ¾ achieved. They need to have a chew to them when eaten.

  • Drain the rice in a colander. You can even rinse the rice grains to take away starch if any and to cease the grains from cooking. Cowl with a lid and hold the rice apart.

Making birista or fried onions

  • When the rice is soaking, prep the substances for the biryani. Slice the onions. Warmth the oil or ghee in a small frying pan and add the sliced onions.

  • Stir and start to fry the onions until they flip golden. Add one or two pinches of salt for fast browning of the onions. Stir usually for uniform browning and fry on a low flame.

  • Right here the onions have begun to get golden.

  • As soon as the onions change into golden, then take away them with a slotted spoon and place them on kitchen paper towels. Hold the fried onions apart.

Preparation for marination

  • Heat the milk on range prime or within the microwave. Add 16 to 18 saffron strands to the milk. Stir and hold apart.

  • Whisk full fats curd (yogurt) in a mixing bowl until easy.

  • Add ginger paste, garlic paste, chopped inexperienced chilies, chopped coriander leaves and mint leaves. Combine properly.

  • Now add the spices- turmeric powder, crimson chili powder, garam masala powder, coriander powder, caraway seeds and lemon juice.

  • And salt as required. Combine once more.

  • Then add the half of the fried onions and the paneer cubes.

  • Combine gently. Cowl and hold the marinated paneer apart for 30 minutes.

Assembling and layering

  • Add the identical oil through which we fried the onions to a pan or pot.

  • Add the marinated paneer and layer neatly.

  • Make a rice layer now. Add all of the rice. I’ve simply made two layers. If you would like you can also make 4 layers.

  • Add the remaining fried onions, chopped coriander and mint leaves.

  • Sprinkle the saffron infused milk.

  • Dot with ghee. You can even add rose water or kewra water.

Dum cooking paneer biryani

  • Cowl with a aluminium foil or with a moist kitchen cotton towel or serviette.

  • Place the lid tightly on the pan and place it on a tava or griddle. For the primary 5 minutes dum prepare dinner the paneer biryani on a medium flame.

  • Then decrease the flame and prepare dinner the paneer biryani

  • On dum for 12 to 15 minutes. You can even prepare dinner the paneer biryani in a preheated oven for 20 to 25 minutes at 180 levels Celsius. Use an oven proof pan.

  • Serve the paneer biryani sizzling with boondi raita or cucumber raita or onion tomato raita or kuchumber salad.

Serving Options

  • Get pleasure from paneer biryani sizzling or heat with raita like an onion-tomato raita or cucumber raita or boondi raita. You can even serve with sliced onion-lime salad or onion-tomato-cucumber salad.

  • Pairing it with curries like mirchi ka salan and bagara baingan additionally tastes superior. Even a easy plain yogurt tastes good with it.

Ingredient Variations

  • Rice: For biryani I often choose aged basmati rice because the grains change into fluffy, tender and non-sticky when cooked. Parboiled basmati rice (sella basmati rice) is yet one more rice selection I wish to make biryani with. You may make paneer biryani with any lengthy grained number of non-sticky rice.
  • Including veggies: You possibly can add some steamed peas and steamed veggies like carrots, cauliflower, potatoes. However then you’ll have to improve the curd and different spices accordingly to accommodate the veggies.
  • Vegan choice: For a vegan model of paneer biryani, use tofu, oil and a dairy free yogurt & milk like cashew or almond milk/yogurt. Keep away from soy or peanut yogurt because it offers an after style.
  • Nuts and dried fruits: Fried cashews and raisins can be added within the layers.
  • Entire spices: I like to recommend including all of the spices and herbs in the identical proportion as listed within the recipe. A solely suggestion I provide which is able to alter the flavour barely will likely be to switch caraway seeds (shah jeera) with cumin seeds.

Cooking Notes

  • Cooking rice: Don’t prepare dinner the rice grains utterly. They need to be barely underdone. Absolutely cooked rice grains will find yourself with a mushy biryani because the rice grains prepare dinner additional throughout the dum cooking course of.
  • Paneer: Use selfmade paneer for finest style and texture. For frozen paneer, thaw them in heat or sizzling water for some minutes.
  • Marinating time: I at all times marinate the paneer for 30 minutes at room temperature. The paneer cubes can be marinated for a number of hours or in a single day within the fridge.
  • Making birista: The birista or fried onions could be made a day earlier than and saved in an hermetic container. You can even make an enormous batch of fried onions which turn out to be useful when making biryani. Freeze them for an extended storage.

Diet Details

Paneer Biryani Recipe

Quantity Per Serving

Energy 694 Energy from Fats 378

% Every day Worth*

Fats 42g65%

Saturated Fats 16g100%

Polyunsaturated Fats 1g

Monounsaturated Fats 1g

Ldl cholesterol 62mg21%

Sodium 1632mg71%

Potassium 294mgeight%

Carbohydrates 62g21%

Fiber 3g13%

Sugar 5g6%

Protein 17g34%

Vitamin A 222IUfour%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 7mgeight%

Vitamin D 1µg7%

Vitamin E 8mg53%

Vitamin Ok 3µgthree%

Calcium 453mg45%

Vitamin B9 (Folate) 22µg6%

Iron 1mg6%

Magnesium 39mg10%

Phosphorus 153mg15%

Zinc 1mg7%

* P.c Every day Values are primarily based on a 2000 calorie weight loss program.

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This paneer biryani recipe publish from the weblog archives (March 2015) has been republished and up to date on 13 February 2021.



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